Petite Shoulder Tender Steak

The other night I tried a new cut of beef for dinner. I had heard about it, but never seen or cooked one before. Even though I’ve been cooking with beef a long time, there are several new cuts that I don’t have a lot of experience with. And I love trying something new.

They tout it as the mock tender or filet, saying it’s just as juicy and tender. But like half the price. Well, this little cut of beef did not disappoint!

I knew it needed to be marinated so I put it in a Ziploc baggie with soy sauce, olive oil, rice wine vinegar and garlic. I let it hang out in the fridge overnight. I decided to try grilling it. Tip: let it sit out of fridge about 30 minutes to come to room temperature before throwing on a 400 degree grill. I grilled it to medium rare, 145 degrees, about 14-19 minutes. Then I let it rest before slicing thinly to serve.

I also made Roasted Broccoli with Parmesan and Garlic. I took fresh broccoli and cut in it into pieces (you could also use frozen broccoli) then I put it on a sheet of heavy duty foil. I drizzled it with a little olive oil, and sprinkled it with shredded Parmesan cheese, salt and pepper. I wrapped up the edges and put it on the grill also. I cooked it until vegetables were tender, about 8 minutes.

Here are a couple other links about this cut of beef. It’s really easy to cook and makes a great presentation. I hope you try it out. If so please leave us some comments or if you have any questions about cooking with beef, feel free to ask. Beef is part of my family’s healthy diet and I hope you make it part of yours too!

The pictured shows the entire petite shoulder tender steak with a few slices. Those slices equal around 3 oz., which supplies you with 22 grams of protein plus 10 essential nutrients and only 150 calories.